Life as it happens…

Oats Pongal

So with all the buzz on whole grains and eating right it does put a lot of pressure on us moms and chefs in the kitchen to ensure a healthy, balanced and yet delicious meal for the family! I always argue with my husband that our ancestors ate white rice all the time and did just fine. But the truth is, in today’s world our sedentary lifestyle is much unlike the hard physical work that our ancestors did. Not to mention that the white rice we get today is super polished and stripped of all its nutrients and fiber. We are in the world of plastic mixed with rice!! And god knows what other surprises! Feeding our families right is definitely a challenge today!
In an effort to eat healthy, here I am sharing with you a recipe for Oats Pongal. To be honest, it took me a long time to get used to the sticky texture of oats. But once you start eating it enough, you will actually begin to like it and even enjoy it. And this recipe is a great way to start if you like South Indian food and prefer Savory to sweet for breakfast!! Of course, this recipe is great for dinner too.

You will need:
Quick Oats – 1/2 cup (I have used whole food brand quick oats, you can use Quaker or any that is available)
Moong Dal – 3 tbsp
1 tsp Cumin seeds
1/2 tsp Black Pepper
1/2 tsp grated fresh ginger (missing here since i ran out of ginger at home 🙂 )
a few curry leaves
1/4 tsp Hing or Asafoetida
Salt to taste
1 tsp Olive Oil (Alternatively you can use 1 tsp Ghee if you like)
a few pieces of Cashews (I have not used here, but it definitely adds taste to Pongal)

Method:
1. In a pan, bring about 2 1/2 cups water to a rolling bowl. Add the washed moong dal and allow to cook in open pan for about 15 minutes until the dal is fully cooked. You will the grains split. See below. Once the dal is cooked, keep aside. Do not throw the leftover water from the dal.
2. Meanwhile, in a mortar pestle coarsely powder the cumin and pepper. If you don’t have one, powder in a coffee grinder or mixer.

3. In a pan, heat the oil (or ghee). Add the coarsely ground cumin and pepper powder, hing and curry leaves and saute for a minute. At this point you may add grated ginger and cashews and fry. Then add the quick oats and mix well. Add salt and fry for about 1 minute.

4. Then add the cooked moong dal with all the water that is left in the dal. Add about 1/2 to 1 cup water if needed. Close and cook for about 5 minutes on a medium to low flame.

5. Open the lid and cook for 2 more minutes. Ensure that most of the water evaporates.

6. Hot and delicious Oats Pongal is ready to be served.

Your protein rich, fiber rich Oats Pongal for a great start to the day!!

Indian Sweets – the famous Mysore Pak actually – locked in a box :-) request to buy if you want some

Plates of Masala Dosa – the ever famous South Indian breakfast delicacy – ready to be served!!

A half eaten plate of Vada and Kadubu Idli – idli made in a cylinder shaped leaf container, served on a traditional banana leaf – prominent in South India, the banana leaf lends the dish an authentic taste that is best experienced!!

A beautiful home in the city

Onions and Potatoes galore and the local market

Fresh Flowers – Jasmine, Marigolds and Firecracker Flowers…

The beautiful Gopuram of the Nanjangud temple in Nanjangud near Mysore

Squash with Moong Dal

The bright board of a Fruit juice center :-)

The insides of a fresh fruit stall.. and a dazed store boy :-)

Moong Dal or Mung Dal

Bananas

Roadside market

Keerai Poriyal

Crunchy Salad

Mumbai Style Spicy Tawa Pulao

Sabudana Khichadi

Mumbai style spicy Tawa Pulao

Zesty Tomato Rice

Spicy and Hot Aloo Dum Biryani Sizzler

More main course…

Hot Pakodis for a cold, wet day

Chaat

The yummy deserts!

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